Stainless Steel Pans: Avoid These Mistakes

Stainless steel pans are a staple in any cook's kitchen. They heat up quickly and evenly, retain heat well, and are generally very durable. However, they are not impervious to damage and discolouration, so it's important to know how to care for them properly. Here are some dos and don'ts to keep your stainless steel pans in good condition:

Do's:

- Wash pans in warm soapy water with a little vinegar before using them for the first time to remove any manufacturing oils.

- Use a soft cloth and dishwashing soap for everyday cleaning.

- Soak the pan in warm soapy water before trying to scrub off stuck-on food.

- Use utensils made from wood or silicone.

- Let the pan cool down before cleaning to avoid warping.

- Dry your cookware immediately after washing to prevent water spots.

- Use baking soda and vinegar to remove chalky white spots caused by calcium buildup.

- Use a commercial cleaner like Bar Keepers Friend to remove tough stains.

Don'ts:

- Leave the pan empty on the burner for too long, as this can cause discolouration.

- Use the pan on a grill or in a microwave, as the high heat can damage the metal.

- Use cooking sprays, as they can leave a sticky residue.

- Let fats heat past their smoke point, as this can cause discolouration.

- Add salt to cold water, as this can cause pitting corrosion, leaving tiny irreparable pockmarks in the bottom of the pan.

- Use a knife to cut food in the pan, as this can scratch the surface.

- Use bleach, oven cleaner, or other caustic cleansers, as these can ruin coatings and cause etching.

- Use abrasive scrubbers like steel wool, as these can scratch the finish.

- Put the pan in the dishwasher, as harsh detergents can dull the shine over time.

How to Not Ruin a Stainless Steel Pan

Always let the pan cool down before cleaning

Always let your stainless steel pan cool down before cleaning. Placing a hot pan in cold water can cause the metal to warp, making the bottom uneven. This is because of the thermal shock caused by the sudden change in temperature. Therefore, it is recommended to let the pan cool down first and then use warm water instead of cold. This will also make it easier to clean, as food bits will come off more easily.

It is also important to note that you should not use harsh scrubbers or abrasive cleaning solutions like bleach or steel wool on your stainless steel pans, as these can scratch the surface and damage the finish. Instead, use a soft cloth or sponge and a mild dishwashing soap. For tougher stains, you can use a mildly abrasive cleanser like Bar Keepers Friend or baking soda, which are effective at removing stains without damaging the pan.

To remove stuck-on food bits, fill the pan with enough soapy water to cover the residue, bring it to a boil, and then scrape with a spatula or wooden spoon. Allow the pan to cool, then wash as usual. For burnt food or oil, you can add a few spoonfuls of baking soda and enough water to cover the burnt areas. Bring this to a boil and simmer until most of the water has evaporated. Then, scrub away the buildup with a non-abrasive sponge and wash in hot, soapy water.

Remember to always dry your stainless steel pans immediately after washing to prevent water spots. Following these tips will help you maintain the quality and longevity of your stainless steel pans.

Avoid using metal scrubbing pads, steel wool or abrasive cleaners

Stainless steel pans are durable and can take high heat, but they are not indestructible. To keep your stainless steel pans in good condition, it is important to avoid using certain cleaning tools and products.

One of the things to avoid when cleaning stainless steel pans is metal scrubbing pads, steel wool, or other abrasive cleaners. These can scratch the surface of your pan and damage its finish. Instead, opt for a non-abrasive sponge or scrubber. A Scotch-Brite scouring pad or sponge is an effective tool for removing stains from stainless steel pans. If you're looking for a softer option that requires more effort but leaves fewer scratches, try a Dobie pad.

If you're dealing with stuck-on food or burnt residue, it's better to soak your pan in warm soapy water before trying to scrub it. You can also try using a mild abrasive cleaner like baking soda or a commercial cleaner like Bar Keepers Friend, which is specifically designed for cleaning stainless steel. These products will help you remove stubborn stains without damaging your pan.

In addition to avoiding metal scrubbing pads and steel wool, it's important to stay away from harsh cleaning solutions like bleach or oven cleaner. These caustic cleaners can ruin coatings and cause etching, leading to more pitting and crevices that are difficult to clean. Instead, stick to mild dish soap or a specialised cleaner designed for stainless steel.

By following these guidelines and choosing the right cleaning tools and products, you can effectively clean your stainless steel pans without causing any damage.

Don't use cooking sprays

Stainless steel pans are a popular choice for chefs and home cooks alike, thanks to their durability, effective heat distribution, and resistance to rusting, chipping, and breaking. However, one of the most common ways people inadvertently damage their stainless steel pans is by using cooking sprays.

Cooking sprays are convenient and easy to use, but they can have adverse effects on your stainless steel cookware. While the oils in cooking sprays—typically olive, vegetable, or canola—are generally safe, the additional ingredients are where issues can arise. Cooking sprays often contain additives, emulsifiers, solvents, and propellants, such as dimethyl silicone and lecithin, which can form a sticky layer on your pan over time. This sticky residue is challenging to remove and can impact the performance of your pan.

Emulsifiers, in particular, are the main culprit behind the gummy, stubborn coating that can develop on your stainless steel pans when using cooking sprays. Pamela Stafford, an industry expert from Hestan Culinary, warns that "cooking sprays are very gummy and virtually impossible to get off the pan." This residue not only affects the appearance of your pan but also impacts its non-stick properties and overall functionality.

Instead of reaching for a cooking spray, opt for a small amount of oil or butter to grease your pan. Preheating your pan over medium heat before adding oil or butter is crucial for preventing food from sticking. This technique creates a smooth, even cooking surface and ensures your pan reaches the optimal temperature.

By avoiding cooking sprays and following proper preheating and oiling techniques, you can help maintain the quality and longevity of your stainless steel pans, ensuring they remain in pristine condition for years to come.

Don't let the pan sit empty on the burner for too long

Stainless steel cookware is incredibly durable and can withstand high heat, but it's still possible to inadvertently damage it. One way to ruin your stainless steel pan is by letting it sit empty on a burner for too long.

When a stainless steel pan is left empty on a burner, the prolonged exposure to high heat can lead to several issues. Firstly, it can cause stubborn discoloration, leaving yellow, brown, bluish, or rainbow tints on the surface that are challenging to remove. The heat can also cause the pan to warp, resulting in an uneven bottom that affects the pan's performance.

To avoid these problems, it's crucial not to leave your stainless steel pan unattended on a burner. If you need to preheat the pan, do so only for a short period, and never let it boil dry. Always add your cooking fat or oil once the pan is hot but not left empty for an extended period.

Additionally, it's essential to match the heat level to the type of cooking you're doing. Most cooking should be done at low to medium heat. High heat is not always necessary and can contribute to the breakdown of oils, leading to sticking and residues on your food.

By following these guidelines and giving your stainless steel pan the proper care, you can ensure it remains in optimal condition for years to come.

Only salt water once it has boiled

When cooking with stainless steel, it's important to remember that while it is a highly durable material, it is not indestructible. Certain practices can cause damage to your stainless steel pans, and one of the most common mistakes is adding salt to cold water.

Salt should only be added to water once it has boiled. This is because when salt is added to cold water, it sinks to the bottom of the pan and comes into prolonged contact with the steel. This can lead to a chemical reaction called pitting, which causes small white dots to form on the surface of the pan. These dots are permanent marks that cannot be removed by scrubbing.

By adding salt to boiling water, you ensure that it dissolves immediately and does not have a chance to interact with the metal surface. This simple step will help you avoid causing any cosmetic damage to your stainless steel pans and keep them looking new for longer.

It's also important to note that stainless steel is susceptible to corrosion, especially when exposed to salt water. While it won't happen instantly, continuous exposure to salt water will cause your pans to corrode over time. To prevent this, always ensure that you thoroughly clean your pans after each use, removing any food or salt residue. Additionally, choose stainless steel with higher chromium content, as this will be more resistant to corrosion in wet environments.

By following these simple steps and being mindful of the unique properties of stainless steel, you can keep your pans in optimal condition for years to come.

Frequently asked questions